BEEF-STUFFED PEPPERS

1 pound ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked regular white rice
3 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
FOR THE SAUCE:
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1 tablespoon ketchup
1/2 teaspoon dried oregano

Heat oven to 350 degrees F.

Cut tops off bell peppers; remove seeds. Set aside.

Combine ground beef, onion, rice, 3 tablespoons ketchup, salt, 1/2 teaspoon oregano and pepper in large bowl, mixing lightly but thoroughly. Spoon into peppers; stand peppers in 8x8-inch baking dish.

Combine sauce ingredients; pour over peppers. Cover dish tightly with aluminum foil.

Bake in 350 degree F oven 1 1/2 hours to medium (160 degree F) doneness, until beef is not pink in center and juices show no pink color.

Servings: 4
Source: Cattlemen's Beef Board